This casserole is a family favorite. First, it's delicious! It's also easy to make, as long as you do it the night before-- you want that vanilla and maple syrup custard to soak into the bread, yielding tender and moist French Toast. Bread is soaked, overnight, in a custard of egg, milk, maple syrup and vanilla. The next morning, it's baked for about an hour. In the meantime, a blueberry sauce is made (super easy). The result: French toast that is creamy and delicious!
Course Breakfast, Brunch
Cuisine American
Keyword Blueberry French Toast Casserole, Overnight French Toast Casserole
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Overnight resting time 1 dayday
Total Time 1 dayday1 hourhour15 minutesminutes
Servings 8
Author Debby - www.AFeastfortheEyes.net
Ingredients
For the casserole:
4slicesbrioche breadcut into thick cubes
1package cream cheesecut into cubes)
1cupfresh blueberriesfrozen works fine, too
6large eggs
1cupmilkor half and half for a richer custards
1teaspoonpure vanilla extract
1/3cuppure maple syrupnot pancake syrup
1tablespooncinnamon sugaroptional but we love it
For the sauce:
1cupgranulated white sugar
2tablespoonscornstarchI use Instant Clear Jel
1cupwater
2cupsfreshor frozen blueberries
Zest of one lemon
1tablespoonbutter
Instructions
For the casserole:
Spray a 9x13-inch (I use an oval 11 x 9-inch dish) with non-stick spray
Cut the bread into 1-inch cubes. Spread half of the bread into the pan, and then spread the cream cheese cubes. Note: I actually added all of the bread, then nestled the cream cheese cubes in between and sprinkled the blueberries throughout (rearranging them until I liked the way it looked.
Sprinkle the cinnamon sugar on top.
For the custard:
Whisk eggs in a bowl, add the milk, maple syrup and vanilla. Whisk until well combined.
Pour, evenly, over the bread and berry mixture. Cover with plastic wrap, and refrigerate overnight. (I set an oval plate on top to weigh it down a bit.)
In the morning:
Remove the casserole and allow to come to room temperature for about 30 minutes.
Preheat the oven to 350°F.
Replace the plastic wrap with aluminum foil, and bake for 30 minutes.
Remove the foil, and bake for 30 minutes more-- or until it is set in the center and has a golden color.
Blueberry sauce:
In a medium saucepan, mix the sugar and cornstarch (or Instant ClearJel) together to evenly combine. Add the lemon zest. Add the water, while whisking (to prevent lumps). Bring to a boil over medium heat, stirring constantly.
Add the blueberries (no need to thaw, if frozen), and reduce the heat to medium-low. Simmer for about 10 minutes, or so, or until the blueberries begin to pop. Keep on low heat until the casserole is ready.
To serve:
Remove the casserole from the oven, and top with the blueberry sauce.
If desired, dust with powdered sugar for a pretty presentation.
Be prepared for people wanting seconds!
Notes
I buy Brioche buns at Whole Foods, because not only are they delicious, but they aren't horribly expensive. Using an "egg-based" bread will yield the best results. My second choice would be using a French bread that is stale. I don't recommend using plain white bread, but no matter what-- be sure that the bread isn't moist and fresh. Otherwise, you'll end up with gummy French Toast.You don't want to take a shortcut by not giving ample time for the custard to be absorbed into the bread. You'll get better results.Yes, you can use other fruit-- such as raspberries. Instead of making the blueberry sauce, serve with pure maple syrup.